Pumpkin Coffee Cake
Batter:
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1 cup firmly packed light brown sugar
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4 tablespoons butter
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1 1/4 cups low fat buttermilk or skim milk
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1 cup reduced fat sour cream
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1 large egg
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2 teaspoons pure vanilla extract
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2 cups wholemeal flour
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2 teaspoons baking power
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1/2 teaspoon cinnamon
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1/2 teaspoon salt
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1 cup butternut pumpkin puree
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1/2 cup mini marshmallows (I used regular sized ones cut up with scissors)
Topping
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1/2 cup chopped pecans or walnuts
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1/4 cup firmly packed brown sugar
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2 teaspoons cinnamon
Step 1 - Preheat the oven to 350F/180C. Line a 9 inch cake pan or 8x8 inch baking pan with baking parchment.
Step 2 - In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine until creamy. Beat in 1 cup of the buttermilk or milk, the sour cream egg and vanilla. Add the flour, baking power, cinnamon and salt and mix until completely incorporated.
Step 3 - Pour half of the batter into the pan and smooth the top. Spread the pumpkin puree over the batter and sprinkle with marshmallows. Stir the remaining 1/4 cup milk into the rest of the batter and spread evenly over the pumpkin filling.
Step 4 - Mix together the topping ingredients and sprinkle evenly over the batter. Bake until a toothpick comes out clean when inserted into the centre of the cake, 55-60 minutes. Let cool 5 minutes on a rack before cutting into wedges or squares.
Recipe by Jessica Seinfeld from Deceptively Delicious